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Nutritional Composition, Physical Characteristics and Sanitary Quality of the Tomato Variety Mongol F1 from b.rkina Faso

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Food and Nutrition Sciences 2017年第4期8卷 444-455页

作者： edwige b. oboulbiga Charles Parkouda Hagrétou Sawadogo-Lingani Ella W. R. Compaoré Ab.oul Karim Sakira Alfred S. Traoré Département Technologie Alimentaire Institut de Recherche en Sciences Appliquées et Technologies Centre National de la Recherche Scientifique et Technologique Ouagadougou Burkina Faso Centre de Recherche en Sciences b.ologique Alimentaire et Nutritionnelle (CRSBAN) Université Ouaga 1 Pr Joseph KI-ZERBO Ouagadougou Burkina Faso Université Ouaga 1 Pr Joseph KI-ZERb. Ouagadougou Burkina Faso

Tomato (Lycopersicon esculentum Mill) is quantitatively the highest vegetab.e consumed in b.rkina Faso. The ob.ective of this study was to evaluate the physico-chemical, nutritional characteristics, and sanitary quality of the tomato variety Mongal F1 from different production sites. Twenty-eight (28) samples of Mongal F1 fresh tomatoes were collected from 28 producers at three different localities of Ouahigouya, Loumb.la and Ouagadougou. The physico-chemical and nutritional characteristics were determined b. standardized methods and the traces metallic elements b. atomic ab.orption spectrophotometry. The results revealed a degree b.ix varying from 4.07° to 5.50° and a pH ranging from 3.71 to 4.08 corresponding to a total acidity of 0.39% to 0.55% citric acid equivalents. The moisture content, the ash content, the total carb.hydrates content, the reducing carb.hydrates content, the lipids content and the protein content were ranged from 95.09% to 96.17%, 9.25% to 10.60%, 47.00% to 53.43%, 30.03% to 41.21%, 3.04% to 7.71% and 17.09% to 25.03% respectively. The results of the trace metals showed a high accumulation of total cadmium from 0.11 to 0.22 ppm, of total lead of 1.15 to 1.27 ppm and arsenic total of 0.19 to 0.20 ppm. The results proved that environmental conditions influence the quality of the tomato Mongal F1. Detection of trace elements in the tomato fruits suggests that a b.tter production practices are needed.

关键词： Tomato Mongol F1 Characteristics Nutrient Trace Metal

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Fermentation Effect on the Nutrient and Antinutrient Composition of <i>Senegalia macrostachya</i>and <i>Parkia b.glob.sa</i>Seeds: A Comparative Study

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Food and Nutrition Sciences 2020年第7期11卷 726-740页

作者： Aimée W. D. b. Guissou Charles Parkouda Coulib.ly K. Anaïs Traoré Korotimi edwige b.hanla oboulbiga Aly Savadogo Département Technologie Alimentaire (DTA) Institut de Recherche en Sciences Appliquées et Technologies (IRSAT) Centre National de la Recherche Scientifique et Technologique (CNRST) Ouagadougou Burkina Faso Lab.ratoire de b.ochimie et d’Immunologie Appliquée Département de Biochimie-Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso

This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of Senegalia macrostachya and Parkia b.glob.sa seeds. For condiments production, the raw seeds were cleaned, coo... 详细信息

This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of Senegalia macrostachya and Parkia biglobosa seeds. For condiments production, the raw seeds were cleaned, cooked, drained, washed, cooked, drained and fermented. Results show that the pH increased (from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation till 48 h during fermentation of <

关键词： Senegalia macrostachya Parkia b.glob.sa Fermentation Nutrients Phytates

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